How is dry maize commonly used in cooking?

Dry maize is often ground into flour for breads and snacks or boiled and eaten as a cereal grain.

Is dry maize suitable for vegan diets?

Yes, dry maize is entirely plant-based and suitable for vegan diets.

How should dry maize be stored?

Store dry maize in a cool, dry place in an airtight container to preserve freshness and prevent pests.

Illustration

Dry maizeM

Makka

Zea mays

Also known as: Makoi, Bhutta, Corn, Makai, Mekke jola, Symbai riewhadem stem

Dry maize, also known as corn, is a staple cereal grain widely used in Indian cooking and other cuisines worldwide. It is typically ground into flour or processed further before consumption.

VegetarianMedium GINOVA 1· Unprocessed

334

kcal

Serving Size= 100g

Nutrition per 100g

Protein8.8g(11%)

Carbs65g(79%)

Fat3.8g(10%)

Fiber12g

Rich in% daily value

Magnesium47%Copper42%Phosphorus40%Chromium40%Thiamine (B1)30%

View all nutrients →

Nutrient Breakdown

% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.

Common questions about Dry maize

There are approximately 365 kcal in 100g (1 katori) of dry maize.

About Dry maize

Maize, commonly called corn in English and मक्का (makka) in Hindi, is a cereal grain that originated in Central America and is now cultivated extensively in India and worldwide. The dry kernels are hard and dense, used for making flours (like cornmeal), popping, or grinding into various preparations.

It is a high-fiber grain that provides significant amounts of magnesium, copper, phosphorus, and chromium, as well as notable levels of thiamine (Vitamin B1), manganese, and vitamin B6. These nutrients contribute to its role as an energy-rich staple, predominantly composed of carbohydrates and moderate protein.

Maize is vegan and gluten-free, making it suitable for varied diets. It is commonly boiled, roasted, or ground into flour for making traditional breads and snacks. Proper storage of dry maize is important to preserve its nutritional quality and prevent pests.